LA Galbi (Korean BBQ Short Ribs)

LA Galbi/Kalbi (엘에이 갈비) is one of my favourite Korean BBQ meats. Its tender, sweet and slightly salty seasoned meat is quite addictive. Licking each finger as you eat each meat and bone piece is also another entertainment you could enjoy while BBQ-ing this LA Galbi.

I only discovered this delicious dish several years ago just before I left Korea (Unfortunately my mum never made this for me.) I have often seen the name at Korean restaurants in Korea, but I thought LA Galbi is the same as traditional Korean Galbi kind (including the shape and everything), except that the meat is imported from Los Angeles USA.

LA Galbi vs. Traditional Korean Galbi

Interestingly enough, the LA Galbi and so called ‘traditional Korean Galbi’ look quite different due to the way it is cut. Korean Galbi is cut in segments alongside the rib bone shapes and it is thicker while LA Galbi is cut through the rib bone, usually displaying three rib bone eyes. It is also thinner, hence easier to marinate and quicker to cook on a BBQ grill.

The Korean immigrant community in Los Angeles started using thinly sliced Galbi for grilled BBQ and this culture was brought back to Korea

Whichever is true, the taste of traditional Korean Galbi is the same as LA Galbi if marinated and cooked the same way. (Though, I would think the tenderness and the texture might be different). Which one would you prefer? Korean Galbi? or LA Galbi? I think I am leaning towards LA Galbi. 😀

Ingredients for LA Galbi

800g/1.8 pounds LA Galbi meat (Korean BBQ short ribs) – This is available at a Korean grocery store or at a Korean butcher.

How to Make LA Galbi

Soak the meat in cold water for 1 hour to get rid of the blood. Change the water a couple of times as it releases debris (blood and floating fat).

While waiting, mix the rest of the ingredients in a bowl. (You can use a blender to quicken the process).

One hour later, pat-dry the meat with some kitchen paper. Then put it into a sealable container. Pour out the sauce onto the meat and mix them with a spoon to thoroughly season. Close the lid.

Marinade the meat for at least 3 to 4 hours in the fridge. Turn the meat over a couple of times during marination, so that the meat gets seasoned thoroughly. (You can also marinade overnight in the fridge to give extra tenderness and flavour. It does make a difference.)

Take out the meat from the fridge 15 to 30 mins prior to cooking.

Cook the meat (on a BBQ grill or a skillet or in the oven) and when both sides of the meat are cooked per your preference, serve and enjoy! – refer the note below for my preferred cooking method

Note

I like cooking my favourite Korean BBQ short ribs in my oven. The reason is I can cook the bulk of the meat without doing too much preparation and cleaning afterwards is also easier. I cook them under the grill (broiling function) in the oven, without the fan force. My previous oven didn’t require me to set any temperature, so I just needed to watch out for overcooking but my current oven requires me to set the temperature. So I preheat the oven for 5 mins at 200 Celsius (392 F) then cook each side of the meat for 2 mins with the door closed. I preheat my oven per my manual.

As the meat is thin, it cooks fast. This also means that it will cool down fast. When the meat cools down the protein in the meat starts harden and it will look drier. However, the meat is still tender.

2Tbspgrated apple, (Royal gala, fuji or pink lady is suitable. However if you can substitute the apple with Korean/Nashi pear that is even better)

2Tbspgrated onion

1 1/2Tbspminced garlic

1/3tspminced ginger

4sprinklesground black pepper

Instructions

Soak the meat in cold water for 1 hour to get rid of the blood. Change the water a couple of times as it releases debris (blood and floating fat).

While waiting, mix the rest of the ingredients in a bowl. (You can use a blender to quicken the process).

One hour later, pat-dry the meat with some kitchen paper. Then put it into a sealable container. Pour out the sauce onto the meat and mix them with a spoon to thoroughly season. Close the lid.

Marinade the meat for at least 3 to 4 hours in the fridge. Turn the meat over a couple of times during marination, so that the meat gets seasoned thoroughly. (You can also marinade overnight in the fridge to give extra tenderness and flavour. It does make a difference.)

Take out the meat from the fridge 15 to 30 mins prior to cooking.

Cook the meat (on a BBQ grill or a skillet or in the oven) and when both sides of the meat are cooked per your preference, serve and enjoy! – refer the note below for my preferred cooking method

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Comments

You may remember me from your Ddalkgalbi recipe, which is the finest ddalkgalbi I’ve ever eaten. Add another to the list. I made LA Galbi last night for my family, and it was hands down, the absolute, VERY BEST, LA Galbi I’ve ever had. (Source: Lived in Seoul for 8 years.)

I know there are quite a few Korea recipe websites out there now, but in my experience, your recipes are as good or better than any of the food I ate at my favorite restaurants in Seoul.

Hi Reo, Yes, probably the kiwi is the cause. That’s why I don’t like using kiwi or pineapple as a tenderiser. They can go wrong so easily. I like red apple or asian pear. If you’re going to use kiwi or pineapple, you should use a lot less than what my recipe calls for. Hope this helps. 🙂

Hi~ This recipe sounds delicious! Can’t wait to try it! Aside from rice, what would you suggest would be good accompaniments to this dish? Wanting to serve an authentic Korean dinner.
Thank you so much!!

I always assumed this was the traditional cut for Korean Galbi. It is much easier to handle with chopsticks, and very suitable for a table top grill. When I asked my local butcher to “CrossCut” some pork ribs for me, he asked “Kalbi Cut?” I was shocked ! There aren’t any Koreans around here, and he didn’t say “GAR-BI”, which drives me crazy. He also argued that Galbi is beef. I explained that Garbi is ribs, and an American GI could never afford Beef in Korea. So when in a nice restaurant, the GIs would order Tuegi Kalbi (pork ribs) directly from the menu. I haven’t found a marinade specific to pork, so I’ll try this, and see if it works. Thanks!

LA Galbi cut is definitely the right cut for a table top grill. Korean traditional style cut is more suitable for braising or slow cooking. I love pork galbi! They are super addictive and delicious! Anyway, hope it turns out well!

I’m not sure why this cut of kalbi is called ” LA galbi” because I’m from Chicago and we’ve been eating kalbi cut this way since I can remember as a child. I find the “lateral” cut story more interesting since it is the type of cut that is being used. I don’t know if it’s a Midwest thing, but our kalbi is not cut thin, instead, it is pain-stakingly pounded thin w/a meat tenderizer. I usually buy my kalbi pre-marinated from the Korean grocery store, but I’m looking forward to trying your recipe. Thank you!

I just can’t get into laterally sliced ribs Korean style. I live in Korea, and constantly looking for baby back and rack style ribs. Leaving the bone intact and letting the meat fall off entire rib bone is much more satisfying to eat, and (IMO) more delicious. I think where short ribs excel is in stews….boneless short rib and on bone short ribs braised and then slow cooked is where its at.

Maybe you can find those rack style ribs from Itaewon? If you don’t live in Seoul, you could show what the rack style ribs look like and ask your local butcher to carve one for you. If he’s a smart business man, I’m sure he will be accomodating. 🙂

Those are some nice looking lateral cuts of beef ribs! With some crisp lettuce and the topping sauce, I think I will be in heaven with this galbi. Thanks for the information about the origin of LA galbi.

Hi Sue, I believe the second explanation of the source for LA Galbi is accurate. At least that’s what we were told growing up in California. BTW, my non-Korean butcher knows of this cut of short ribs as “flanken cut” or “flanked style” ribs. So glad to found your web site again. Welcome back!

Hi Caroline, Thanks for letting us know about the origin of LA Galbi and also about “flanken cut”. I’ve never heard of it until you mentioned it. I also found some reference to flanken cut in case other readers are interested in. 🙂 http://www.saveur.com/article/Kitchen/Flanken-Cut-Beef-Short-Ribs Thanks so much for stopping by!

These kind of meat cuts i can only get in my International market, and just got some yesterday. We love galbi and it’s like you said easier/faster to cook on the grill. Delicious pictures, making me hungry now! 😀